Introduction
When you need something quick, delicious, and nutritious for dinner, this easy chicken and veggie stir-fry-style recipe is your go-to. It’s vibrant, satisfying, and perfect for busy weeknights or low-effort weekends. Ready in under 30 minutes, it’s the ideal blend of simplicity and flavor.
Origin and Cultural Significance
This dish reflects the fusion of Western-style meal prep with Asian-inspired flavors. Stir-frying vegetables and protein in a quick, seasoned sauce is a staple in many Asian cuisines, celebrated for its speed, flexibility, and fresh ingredients. By adapting the concept to common pantry spices and everyday produce, this recipe bridges convenience with global inspiration.
Ingredients Quantity
- 1 pound chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
Optional Additions
- Add a pinch of red pepper flakes for heat
- Sprinkle with sesame seeds or fresh herbs before serving
- Serve over rice, quinoa, or noodles for a heartier meal
- Add zucchini, snap peas, or mushrooms to customize your veggie mix
- A drizzle of honey or maple syrup for a hint of sweetness
Tips for Success
- Cut chicken and vegetables to similar sizes for even cooking
- Cook chicken first to develop flavor, then set aside before sautéing veggies
- Don’t overcrowd the pan—cook in batches if needed
- Toss in the tomatoes at the end to maintain their shape and juiciness
- Taste and adjust seasoning before serving
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add chicken pieces, season with garlic powder, onion powder, paprika, salt, and pepper. Cook for 5–6 minutes, or until golden and cooked through. Remove and set aside.
- In the same skillet, add the remaining olive oil. Add broccoli and bell peppers, sautéing for 4–5 minutes until slightly tender.
- Add cherry tomatoes and return the chicken to the skillet. Stir in soy sauce and lemon juice. Cook for an additional 2–3 minutes to combine and heat through.
- Serve as is or over your favorite base.
Description
This dish is a colorful, savory mix of tender chicken and crisp vegetables, lightly coated in a lemon-soy glaze. It’s vibrant on the plate and satisfying in the belly, delivering freshness and comfort with every bite.
Nutritional Information** (Approx. per serving, serves 4)
- Calories: 290
- Protein: 30g
- Carbohydrates: 10g
- Fat: 15g
- Fiber: 3g
- Sugars: 5g
- Sodium: 420mg
Note: Nutritional values may vary based on portion size and added ingredients.
Conclusion
This easy chicken and veggie dinner proves that delicious meals don’t have to be complicated. It’s fresh, fast, and endlessly customizable, making it a perfect go-to recipe for any night of the week.
Recommendation
Pair with brown rice or cauliflower rice for a more filling option, and consider doubling the recipe for lunch leftovers the next day. It stores well and reheats beautifully.
Embracing Healthful Indulgence
This recipe embraces the best of both worlds: indulgent flavor from savory chicken and spices, and healthful satisfaction from fresh vegetables and lean protein. It’s a reminder that “easy” can still mean nourishing and tasty.